Ducks A La Daube

Having larded two ducks, fill them with a good forcemeat, containing two eschalots minced very fine, and put them into a stove with a little second stock for ten minutes: add a pint of good stock, the bones, giblets, six onions, two cloves, a faggot of herbs, cayenne, salt, lemon juice, two blades of mace, and half a pint of claret: cover with sheets of bacon, and 'stew slowly for two hours: take them up, and having strained and skimmed the liquor, pour it over them.

Ducks Larded

Proceed as above directed, except that the breasts of the ducks must be larded: having stewed for two hours, take them up, wipe dry; glaze them, and strain the gravy, pouring it into the dish, and serving the ducks upon it.

Ducks Aux Naves

Proceed as above directed a la daube, omitting the eschalots; and when sufficiently stewed, serve on turnip sauce, with the gravy in a tureen.

Ducks Aux Concombrcs

Proceed as for ducks larded, omitting the eschalots, and substituting white wine for claret: take them up, wipe dry, glaze, and serve on cucumber sauce, with the gravy in a tureen.

Ducks & la Bemhamelle.

Proceed as directed aux concombres, substituting bensha-melle for cucumber sauce.

Turkey A La Daube

Proceed as for the ducks a. la daube, adding some chopped oysters to the forcemeat, and larding the breast: take up the turkey, wipe dry, and glaze : strain and skim the gravy, add a little oyster liquor, and some bearded oysters: let these simmer, and serve with the turkey over the sauce.

Fowl A La Daube

Having boned a large fowl, fill it with a good forcemeat (see Sauces), and braise in a white braise: when done, take it up, wipe dry, and glaze it: strain the braise into a small stewpan, adding a spoonful of essence of ham, and some pickled mushrooms; let this sauce simmer, and serve with the fowl over it.

Fowl A La Menehout

Having taken the bones out of the legs and wings, draw them in, and split the fowl down the back : skewer it flat, and put it into a stewpan, with a little butter, eschalots, thyme, parsley, lemon juice, salt, and pepper: shake it about (or pass it) till nearly done: take it up, and when cold, brush it over with yolk of egg, strewing over it grated bread: broil gently till enough; and having strained the liquor in which it was passed, adding a good coulis, two spoonsful of ketchup, a tea-spoonful of lemon pickle, and a few pickled mushrooms: let these simmer, and serve with the fowl over it.

Chickens In Savoury Jelly

Take two chickens, and roast them. Boil some calf's feet to a strong jelly; take out the feet, and skim off the fat; beat up the whites of three eggs, and mix them with half a pint of while wine vinegar, thejuice of three lemons, a blade or two of mace, a few pepper-corns, and a little salt. Put them to the jelly ; and when it has boiled five or six minutes, strain it several times through a jelly bag till very clear. Then put a little in the bottom of a mould large enough to hold the chickens, and when they are cold, and the jelly set, lay them in with their breasts down: then fill the mould quite full with the rest of the jelly, which you must take care to keep from setting, so that when you pour it into the bowl it will not break. Let it stand all night; and the next day put the mould into warm water, pretty near the top. As soon as you find it loose, lay your dish over it, and turn it out whole.